Ingredients

Method

• 1 kg medium potatoes, peeled and halved lengthways
• 1 cup white vinegar, plus 2 T for drizzling
• sea salt, to taste
• 6 T olive oil
• 6 T butter, melted
• 6 bay leaves
• malt vinegar, for serving (optional)

Method

Ingredients

1. Place the potatoes in a large saucepan. Add the white vinegar, enough water to cover, and a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are just tender but not falling apart, about 15 minutes. Drain well and allow to steam in the saucepan for a few minutes –this helps them crisp better. Preheat the oven to 200°C.

2. Line a baking tray with baking paper and drizzle over half the olive oil and half the butter. Generously season the tray with sea salt, then arrange the potatoes on the baking tray. Use the base of a glass to gently squash each potato until flattened, but still holding together.

3. Drizzle generously with the remaining olive oil, butter and the vinegar and season well with sea salt. Roast for 30–35 minutes, turning once, until golden and crisp around the edges.

4. Remove from the oven, drizzle lightly with a splash of malt vinegar for extra zing, and season with flaky salt. Serve hot.

Find more potato recipes here

Productions: Abigail Donnelly

Photographer: Jan Ras

Food Assistants: Bianca Jones and Kate Ferreira